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  • Hi, I'm Francis, the host of this show "Cooking with Dog."

  • Let's prepare the rice for Onigiri.

  • Cook the rice with a little less water.

  • Place the fresh steamed rice into another container

  • and distribute it evenly.

  • Cool the rice and allow the excess moisture to evaporate.

  • Add the salt (5g) to the bowl of water (50ml)

  • and microwave it for about 30 seconds.

  • Stir and dissolve the salt completely, making a 10% saline mixture.

  • Let's prepare the fillings.

  • Chop the spring onion leaves into fine pieces.

  • This pickled vegetable is called Hiroshimana,

  • one of the famous products in Hiroshima Prefecture.

  • Chop the stem into fine pieces.

  • With kitchen shears, cut the toasted nori seaweed into one short strip,

  • two triangles

  • and one long strip.

  • Season the short rib slices (50g) with the soy sauce (1 tsp),

  • sugar (1 tsp)

  • and grated garlic.

  • Rub the seasonings into the beef thoroughly.

  • Ume Okaka is a mixture of pickled plum and bonito flakes.

  • Remove the stone of the umeboshi.

  • Add the okaka, bonito flakes,

  • and combine well.

  • You can also drip a tiny bit of soy sauce to taste.

  • Combine the canned tuna, mayonnaise and wasabi, making the tuna mayo.

  • Add the negi, spring onion leaves to the miso.

  • Dilute the miso a little with sake or water.

  • Combine well, making a smooth negi miso paste.

  • Let's sauté the short ribs.

  • Place the short rib slices into a pan.

  • Brown both sides until the aroma grows stronger

  • and the excess juices evaporate almost completely.

  • Next, place the lightly-salted salmon fillet into the pan

  • and cover with a lid.

  • Sauté until golden brown

  • and flip it over.

  • Cover again

  • and brown the other side thoroughly.

  • Cool the salmon on a plate

  • and crumble the fillet into small pieces.

  • Remember not to leave any bones inside.

  • Let's make the salmon onigiri.

  • Wet your hands with the salt water to prevent the rice from sticking.

  • Place the rice in the palm of your hand

  • and make a small hole in the center.

  • Put the crumbled salmon into the hole.

  • Gather the rice toward the center, covering the salmon filling.

  • Form your hand into a V-shape

  • and rotate the onigiri, shaping it into a triangle.

  • Don't squeeze the onigiri too much to maintain the light, fluffy texture.

  • Wrap the salmon onigiri with the triangular nori seaweed.

  • Face the glossy side of the nori to the outside.

  • Make a shallow hole in the top corner of the onigiri

  • and fill with the salmon.

  • Repeat the process to make the short rib onigiri.

  • Place part of the short ribs onto the rice

  • and shape the onigiri into a triangle.

  • Wrap the onigiri with the triangular nori.

  • Place the remaining short ribs into the top corner.

  • Let's make a hiroshimana onigiri.

  • Combine the rice, stem of pickled hiroshimana,

  • chirimenjako, dried baby sardines,

  • and toasted white sesame seeds.

  • Toss to coat well with chopsticks.

  • Wet your hands with the salt water

  • and shape the rice into a cylinder.

  • Wrap the onigiri with the pickled hiroshimana leaf.

  • Let's make an ume okaka onigiri.

  • Combine the rice and the ume okaka, pickled plum and bonito flakes in a bowl.

  • Wet your hands with the salt water

  • and form the rice into a cylinder.

  • Wrap the onigiri with the strip of nori.

  • Let's make a tuna mayonnaise onigiri.

  • Place the tuna mayo onto the rice

  • and shape the onigiri into a flat round shape.

  • Wrap the onigiri with the long strip of nori.

  • Make a hole in the top

  • and place the extra tuna mayo inside.

  • Next, let's make a negi miso onigiri.

  • Wet your hands with the salt water

  • and firmly shape the rice into a triangle.

  • With a spatula, cover both sides of the onigiri with the negi miso paste.

  • And now well make a delicious soy sauce onigiri!

  • Wet your hands with the soy sauce

  • and firmly shape the rice into a flat round shape.

  • Now we can grill them and make yaki onigiri!

  • Coat a heated pan with the sesame oil.

  • Place the negi miso and soy sauce onigiri into the pan.

  • When lightly browned, flip them over.

  • Coat the soy sauce onigiri with the extra soy sauce

  • and sauté both sides until golden brown.

  • The negi miso will burn easily so be careful not to overcook it.

  • That’s it for cooking.

  • Serve the onigiri on a plate and garnish with the shiso leaf,

  • parsley leaves,

  • kinome leaves

  • and white sesame seeds.

  • Enjoy onigiri with the various fillings,

  • ume okaka, tuna mayo, hiroshimana,

  • short ribs, negi miso, soy sauce and salmon.

  • Japanese convenience stores carry many kinds of onigiri

  • so you should check it out when you visit Japan.

  • Good luck in the kitchen!

Hi, I'm Francis, the host of this show "Cooking with Dog."

字幕與單字

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B2 中高級

飯糰飯糰 [重製版] (日語) (Onigiri おにぎり [Remastered/リマスター])

  • 66 13
    阿多賓 發佈於 2021 年 01 月 14 日
影片單字